Neiman Marcus Fruitcake Recipe

Linda Cain

Nothing pairs quite like a well-baked fruitcake. The rich, sweet flavor of Neiman Marcus fruitcake can be complemented with a variety of delightful accompaniments.

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Prep Time 4

Cook Time 1 30

Total Time 5 30

Course Dessert

Cuisine American

Servings

Calories 330 kcal

Equipment

Oven

Ingredients

3 cups 1 1/2 pounds assorted diced candied fruits (dates, dried cherries, candied pineapple, etc. — choose your favorites)
2 1/2 cups chopped pecans
1 15- ounce package golden raisins
1/2 cup brandy for soaking the fruit
2 tablespoons fine dry breadcrumbs
2 tablespoons softened butter
1 teaspoon vanilla extract for enhanced flavor
1 tablespoon orange zest for a citrusy brightness
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 cup softened butter for the batter
2 cups firmly packed light brown sugar
4 large eggs
3/4 cup brewed coffee for added richness
2 cups extra brandy for sprinkling over the cake
Additional whole pecans candied fruit, or a dusting of powdered sugar for decoration

Instructions

Start by soaking the assorted diced candied fruits and golden raisins in 1/2 cup of brandy. Let them sit for at least two hours, although overnight is even better. This soaking intensifies the flavors and ensures they stay moist throughout the baking process.
Preheat your oven to 300°F (150°C). Grease and flour two loaf pans, or you can opt for one bundt pan. This step is crucial as it prevents the cake from sticking, ensuring a beautiful presentation.
In a bowl, combine the flour, baking powder, salt, allspice, and cinnamon. Mix these dry ingredients until evenly blended. This ensures that the leavening and spices distribute uniformly throughout the cake.
In a large bowl, cream together 1 cup of softened butter and 2 cups of light brown sugar until light and fluffy. This will take about 5–7 minutes. The creaming process introduces air, which helps the cake rise beautifully.
Beat in 4 large eggs one at a time, allowing each egg to fully incorporate before adding the next. Then, mix in 3/4 cup of brewed coffee and 1 teaspoon of vanilla extract. The coffee here adds richness, making each bite unforgettable.
Gradually add the dry mixture to the creamed butter and sugar, folding it in gently. Avoid overmixing to keep your cake tender.
After the batter is ready, fold in the soaked fruits and chopped pecans. Incorporate them carefully so they’re evenly distributed without breaking apart.
Spoon the batter into the prepared loaf or bundt pans. If you’d like to add extra decoration, sprinkle some whole pecans and candied fruit on top.
Bake in the preheated oven for about 1 hour and 30 minutes or until a toothpick inserted into the center comes out clean. Oven temperatures can vary, so start checking for doneness around the 1-hour mark.
Once out of the oven, let the cake cool in the pan for about 15 minutes. Carefully turn it out onto a wire rack. While it’s still warm, sprinkle 2 cups of extra brandy over the cake. This step ensures maximum flavor and moistness.
Allow your Neiman Marcus fruitcake to cool completely before slicing.

Notes

Soak Longer: The longer the fruit soaks, the more flavorful your cake will be. Consider soaking the fruit overnight.
Use Fresh Ingredients: Use fresh nuts and dried fruits for the best flavor. Old or stale ingredients can affect the taste of the cake.
Check Doneness: Use a toothpick to check if it's done; the centers should come out clean.
Storage Strategy: Wrap your fruitcake tightly in plastic wrap and then aluminum foil. This keeps it moist and fresh.
Let It Age: If you can wait, let the cake sit for a week before slicing. The flavors meld beautifully over time.

Nutrition

Calories: 330kcal

Keyword Neiman marcus fruitcake recipe